Frozen Curried Vegetables Instructions
First of all heat the oil in a large frying pan on medium high heat. Add the onion, turmeric, chilli powder, garam masala, salt and green chillies and stir till onions turn crispy brown, about 3 minutes.

Add the prawns to the frying pan, stirring well, and cook for another 5 minutes. Add the water and stir to release any browned bits from the bottom of the pan. And then add the vegetables and mix well, then cook covered for 3 minutes. Add coriander and cook covered for a further 1 to 2 minutes, until vegetables are tender and prawns are opaque.

Next is to serve on a platter with the chopped cherry tomatoes on top for garnish. Best eaten with boiled rice or naan. Enjoy the curried vegetables !indian-vegetable-bhaji

Place the potatoes, cauliflower, carrot and peas into a microwave-safe bowl, cover with cling film, and microwave on High until the vegetables are hot and starting to soften, about 2 minutes. Remove the cling flim, and drain the vegetables in a sieve.

Place the vegetable oil in a large frying pan, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chillies, garlic and ginger. Cook and stir until the garlic begins to brown, about 1 minute.

Stir in the ground cumin, curry powder and chilli powder, and then add the partially cooked potatoes, cauliflower, carrot and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. (Do not add water!) Sprinkle with fresh coriander leaves to serve

First of all blanch the pickling onions in a large pan of boiling water for 3 minutes. Use a draining spoon to remove them from the pan. Drain well and set aside until cool enough to handle, then peel.

Meanwhile, add the mung beans to the pan of boiling water and boil rapidly for 10 minutes, then reduce the heat and simmer for 20–25 minutes or until tender. Drain well and set aside.

And then bring the stock to the boil, add the creamed coconut and stir until it dissolves. Set aside.

Next using a pestle and mortar, pound the ginger and garlic to a paste. Stir in the ground coriander, garam masala, turmeric and chillies until well blended.

Heat a large wok or heavy-based flameproof casserole over a high heat. Add 2 tbsp of the oil. When the oil is hot, add the coriander, cumin and mustard seeds. Fry, stirring constantly, for about 30 seconds or until the seeds give off their aroma and start to crackle. Use a draining spoon to transfer the seeds to kitchen paper on a plate.

Add the remaining 1 tbsp of oil and the spice paste to the wok. Reduce the heat to moderate and stir-fry for about 1 minute. Stir in the carrots, parsnips, potatoes and 2 tbsp water, and stir-fry for a further 2 minutes.
Pour in the coconut stock and bring to the boil, stirring. Reduce the heat to low, cover and simmer for 5 minutes. Add the cauliflower florets, peas and pickling onions. Cover and continue simmering for a further 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.

Add the cabbage, mung beans and fried spice seeds, and stir-fry for just long enough to wilt the cabbage. Add seasoning to taste and serve immediately, sprinkled with chopped fresh coriander, if using...enjoy it !